I heated the olive oil in a skillet over med/high heat then added the chopped garlic. Let that turn just golden and then add the onions. Stir until the onions begin to get soft and at this time add chicken. Brown on both sides (I used tenders, which cook pretty fast...they took about 3-4 minutes each side) once chicken is browned and cooked thru....remove from pan, leaving the onion-garlic mixture in pan. I added the chopped tomato and butter at this point. As the butter was melting I used my spatula to scrape all the little brown bits off the bottom of the pan and this mixed with the butter, onions and juice from the tomotoes gave a lovely reddish brown sauce. Once the the butter is completely melted and the tomato starts to soften down...add the chicken back into the pan and cover with mixture. I covered the chicken with a handful of grated cheddar and closd the lid so it all melted over the chicken. I served it with a spoonful of sour cream on top and this tasted like we were eating out! It was really good. Hope you enjoy!

According to the USDA, chicken tenders are strips of chicken breast meat. However, that is not a 'rule' or 'law'. Some are even made of ground chicken that has been formed into a strip, although these are usually breaded, and are common in restaurants.

According to the USDA, chicken tenders are strips of chicken breast meat. However, that is not a 'rule' or 'law'. Some are even made of ground chicken that has been formed into a strip, although these are usually breaded, and are common in restaurants.

Chicken tenders in the raw are usually strips of breast meat. I wouldn't think this recipe would work well with the breaded kind! I usually find them with boneless/skinless chicken breasts.

I was just explaining that they are sometimes made of ground chicken and then breaded, not recommending that anyone on LC eat them breaded. In fact, I happen to consider the breast meat of any fowl, except duck or goose, to be inedible, because of the low of fat content. I wouldn't waste my money buying chicken tenders or chicken breasts. JMO.

In Canada, it's been my experience that chicken tenders are that thin strip of the chicken breast on each side of the keel bone that separates easily from the main breast meat, also known as the tenderloin. I could certainly be wrong, but ...

Mostly, I'm with Kisal! When I buy a whole chicken, I usually throw the breast in the soup pot with the bones and uneaten fatty bits for stock. If I have a chicken soup going, I'll cut the breast in chunks and add it, along with some extra fat (butter is always good!). Or, during bbq season, they make a nice appetizer cut into bite size pieces, wrapped in bacon, and grilled.

I guess what I'm saying is, if you can add enough fat to them, even the breasts are edible, even tasty and enjoyable! That said, the OP's recipe sound good, but I think I'd add more fat in the form of butter - I don't much like the flavour of olive oil (just my personal taste!).

Maybe it's just in Canada, but I've seen the same thing as Glenda. Chicken breasts are often on sale, and it will say on the label, "tenders removed" or something like that.

I've come to really dislike the texture of chicken leg meat. I hate all the veins and gristly bits. I always have such a stockpile of chicken fat in the fridge, that I'm fine with chicken breasts. It's easy to make a sauce for them out of melted chicken fat + (use your creativity here.) Salsa is one of my faves. Flavoured cream cheese is great if you eat dairy. The chicken fat adds a flavour that can't be replicated, and it's so fast an easy. Just pop it all in the microwave.

In Canada, it's been my experience that chicken tenders are that thin strip of the chicken breast on each side of the keel bone that separates easily from the main breast meat, also known as the tenderloin. I could certainly be wrong, but ...

Nope, you're right... that is the "tenderloin" portion of the chicken, from the breast.